Kapenta

Prepare the Kapenta

Rinse the dried kapenta under cold water to remove any dirt or excess salt.

Soak the kapenta in water for about 10 minutes to soften slightly, then drain and pat dry with paper towels.

Sauté the Vegetables

In a large skillet, heat the vegetable oil over medium heat.

Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent.

Add the chopped tomatoes and green bell pepper. Cook until the vegetables are soft and well combined.

Fry the Kapenta

Add the dried kapenta to the skillet and stir well to combine with the sautéed vegetables.

Cook for about 10-15 minutes, stirring occasionally, until the kapenta is crispy and cooked through.

Season the Dish

Stir in the ground paprika, ground cayenne pepper (if using), and salt to taste.

Continue to cook for another 2-3 minutes to allow the flavors to meld together.

Serve

Transfer the kapenta to a serving dish.